A tomato soup in which tomato and onion are sweated in butter, cooked with water and oats, and finished with parsley. From Erken's Stor kokebok (1949), p. 72.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 72 (falt i det fri)
The recipe appears on two pages in the drafts; the version with the fuller method is used.
Sweat tomato and onion
Sweat the tomato and finely chopped onion in the melted butter for 5 minutes.
Simmer
Add the water, oats, salt and pepper. Simmer until the grains are cooked.
Serve
Stir in the finely chopped parsley as the soup is served.
Quantities are unchanged. The two pages give two wordings of the same method; the longer, fuller one is used.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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